Pumpkin Chicken Enchiladas

I know pumpkin enchiladas might sound strange and not very good to most (including Ryan), but they are actually really good....and pretty healthy (er). The original recipe came from Martha Stewart.

8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)

a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)

leftover chicken, shredded (maybe a pound)

optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin (I added this too)

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Serves 4 alone or possibly 6 with sides